Yuki Gomi is a Japanese chef, food writer and cookery teacher. Her mission is to educate and share just how simple, nourishing and delicious Japanese food can be. Her first book Sushi at Home was published in 2013 by Penguin, and taught readers a more accessible way of making sushi. Through writing and Japanese cooking classes; Yuki wants to share the joy of Japanese cooking by fusing traditional and modern techniques to create accessible, healthy and exciting Japanese food.
Yuki grew up near the mountains close to Mount Fuji and was instilled with a love of well-prepared food by her mother, a fanatical cook. Growing up in the fresh air with beautiful scenery, home grown organic vegetables and the exciting buzz of Tokyo only an hour and half away, together set the scene for her food philosophy. After training as a professional chef in Chicago, she moved to London and worked for a number of authentic Japanese restaurants. Yuki decided her passion lay in teaching cookery skills and writing about Japanese food. “My passion is using readily available ingredients, wherever I find myself, with Japanese cookery techniques to create unique, flavoursome recipes. “